Thai Basil Shrimp With Coconut Rice Food

THAI BASIL SHRIMP WITH COCONUT RICE

Steps:

• Add 1 cup water, 1 cup coconut milk, 1 tsp sugar and 1 tsp salt to a medium pot and bring to a boil over high heat. Add the rice and shredded coconut. Stir gently to combine and then place the lid on the pot and turn the heat down to the lowest setting. Allow the rice to cook on low for 10 minutes. Then, turn the heat off and let the rice sit, covered for another 15 minutes. *Do not open the lid during this time. The steam is required to finish cooking the rice.* (If using a rice cooker, just add all of your rice ingredients to the bowl and turn on)
• When the rice is done. remove lid and fluff with a fork. Gently stir in lime zest.
• To the base of a blender or food processor, add the roughly chopped fresno chilies (seeds included if you like spicy), garlic, soy sauce, fish sauce, honey and 1 tbsp of avocado oil. Blend until mostly smooth. Pour the marinade over your raw shrimp and let sit for 15 minutes.
• In a large saute pan, heat the other tbsp of oil over medium high heat. When hot, add your sliced bell pepper to the pan. Cook for 3-4 minutes or until pepper starts to soften. Remove from the pan and set aside.
• In the same pan over medium high heat, add your shrimp one-by-one making sure to leave all the extra marinade behind. Working in batches if you need to, cook 1-2 minutes per side, only turning once. You want to get a light char on each side.
• Once your shrimp is done, turn off the heat and add in your basil leaves and sauteed peppers. Stir until the basil wilts. Serve over top of the coconut rice with some lime wedges. Enjoy!

THAI BASIL BEEF WITH COCONUT RICE

Steps:

• Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
• Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
• Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
• Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
• Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

THAI BASIL SHRIMP WITH COCONUT RICE

Steps:

• 1. Toast coconut over medium heat in a skillet until evenly browned. Reserve half and combine other half with rice and 2 C broth in a small sauce pan. Cook rice according to package directions.
• 2. Heat oil in large skillet or wok until smoking hot. Add shrimp, red and serrano peppers, garlic and sautee 3-4 minutes until shrimp is cooked. Add 1/2 C broth, basil and fish sauce.
• 3. To serve, spoon coconut rice into bowl, top with shrimp mixture then generously top with reserved coconut, lime zest and lime juice.

EASY THAI COCONUT SHRIMP AND RICE

Steps:

• A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
• Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
• In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
• Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
• Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
• Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
• Rice:.
• In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
• Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

THAI-STYLE BASIL RICE

Steps:

• In a large, heavy saucepan, melt the butter and oil together over medium heat.
• Add the shallots and chopped basil and cook until shallots are slightly soft, about 5 minutes; add garlic and green onion and sauté another 2 to three minutes.
• Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring.
• Mix together the water and chicken bouillon and stir until dissolved; add bouillon liquid to rice in saucepan and bring to a boil.
• If using, stir in red pepper and coconut flakes.
• Cover saucepan, reduce heat to low, and cook for 15 to 20 minutes or until the liquid is absorbed and rice is to preferred texture.
• Fluff with fork, serve, and enjoy.
• Makes 4 servings.

THAI BASIL SHRIMP

Steps:

• In a med bowl mix the soy, water, fish sauce , lemon grass and sugar - let shrimp marinate 10 minutes.
• Heat oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds.
• Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp.
• Add the remaining marinade and cook another 30 seconds,.
• Remove from the wok and stir in the basil.
• Serve over Jasmine rice, Garnish with more basil.

THAI-STYLE SHRIMP AND VEGGIES WITH TOASTED COCONUT RICE

Steps:

• In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
• Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
• Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
• Remove coconut from pan and reserve.
• Heat a big skillet over med-high heat with a tablespoon vegetable oil.
• Season shrimp with salt and pepper; add to the hot skillet.
• Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
• Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
• Cook, stirring often, for 3-4 minutes.
• Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
• Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
• Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
• Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
• Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.